1 1/2 cups granulated sugar
Ten cubes lump sugar
One qt. water
Two egg whites
How to make Granita al Limone:
Blend all the ingredients, making sure that the sugar is completely dissolved. Strain the syrup into a flat pan and place it in the freezer. Scrape while freezing and churn before serving.
Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.
Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.
You can reach Enrico at firstname.lastname@example.org.